Heat cream, milk, mint, lavender, vanilla and 1/3 cup of sugar in a heavy saucepan over medium heat.,Bring to a simmer.,Remove from heat, cover and let steep for 25-30 minutes.,Whisk egg yolks, salt and 1/3 cup of sugar in a medium bowl.,Using a fine-mesh sieve, strain milk mixture into separate bowl.,Temper hot milk mixture into egg yolks gradually, whisking vigorously to prevent yolks from curdling.,Return combined mixture to saucepan and cook over medium heat until the mixture begins to thicken.,You can use a thermometer to confirm the temperature has reached 170 degrees Fahrenheit.,______,Chill in the refrigerator at least 4 hours or overnight.,Process according to your ice cream machines instructions.